Smoked Meatloaf with Smoked Potatoes and Greens

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RECIPE, SERVES 8

• 1 lb (454g) ground beef (I like chuck)
• 1 lb (454g) ground lamb or mutton (could just be more beef)
• 1 lb (454g) raw sausage meat (I like Italian-style pork, but it could just be more beef)
• 2-3 carrots
• 1 large onion
• 3 eggs
• 4 large baking potatoes (or more, if people want more than a half)
• 2-3 lb dark greens (I used kale)
• BBQ sauce (buy it or mix your own)
• breadcrumbs (I like panko)
• herbs & spices (I like a lot of garlic powder)
• salt
• pepper
• oil
• butter for potato garnish

1. Grate the carrots and onion and combine with all the meats, eggs, a glug or two of your BBQ sauce, seasonings to taste, and enough breadcrumbs to get a mixture that will hold its shape. Mix very thoroughly until homogenous. Microwave a ball of meat so you can taste it safely for seasoning and adjust as necessary. Form into a loaf and transfer to a heat-safe cooling rack for smoking.
2. Stab the potatoes to release steam and coat them in oil to help them cook faster.
3. Smoke the loaf over indirect heat at about 230ºF/110ºC until the internal temperature is 160ºF/71ºC. Smoke the potatoes until soft over direct heat, if possible, as they will require more cooking. Halfway through the cooking, take everything off, feed the fire if necessary, rotate the loaf and the potatoes as you put them back on so they cook evenly. My loaf took almost two hours and my potatoes took almost three. If you want to know my method for smoking in a Weber grill, watch the video.
4. At some point in this process, chop up your kale, put it in a pot with salt and pepper and just enough water to cover (and maybe the resting juices from the loaf) and simmer until tender, on the stove or out on the smoker. Maybe stir in a dash of vinegar or your BBQ sauce.
5. Cut the potatoes in half and serve with butter and salt on the flesh side — I wouldn't eat the skin, as it will be quite blackened. Put greens and a slice of loaf on the plate and garnish with BBQ sauce.